Ingredients with Measurements:
- 1 lb pork tenderloin, cut into thin strips
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 12-15 bamboo skewers, soaked in water for 30 minutes
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. In a large bowl, mix together soy sauce, brown sugar, vegetable oil, lime juice, fish sauce, ginger, garlic, coriander, cumin, turmeric, and black pepper.
2. Add pork strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork strips onto soaked bamboo skewers.
5. Grill skewers for 3-4 minutes per side, or until pork is cooked through and slightly charred.
6. Serve hot with peanut sauce and cucumber salad.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 14g
- Protein: 28g
- Fiber: 0g
- Sugar: 12g
- Sodium: 1200mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with peanut oil or coconut oil.
- Lime juice can be substituted with lemon juice.
- Fish sauce can be substituted with oyster sauce or hoisin sauce.
- Grated ginger can be substituted with ground ginger.
- Ground coriander can be substituted with ground cardamom.
- Ground cumin can be substituted with ground cinnamon.
- Turmeric can be omitted if not available.
Variations:
- Add diced pineapple or bell peppers to the skewers for a sweet and savory twist.
- Use shrimp instead of pork for a seafood version of the dish.
- Make a vegetarian version using tofu or tempeh.
Tips and Tricks:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinate the pork for at least 1 hour to allow the flavors to penetrate the meat.
- Baste the skewers with the leftover marinade while grilling for extra flavor.
- Serve with peanut sauce and cucumber salad for a refreshing contrast to the spicy pork.
Storage Instructions:
- Leftover pork satay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover pork satay in the microwave or oven until heated through.
Presentation Ideas:
- Serve pork satay on a platter with peanut sauce and cucumber salad on the side.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a cold beer or iced tea.
Suggested Side Dishes:
- Cucumber salad
- Steamed rice
- Stir-fried vegetables
Troubleshooting Advice:
- If the pork is sticking to the grill or grill pan, brush it with a little oil before grilling.
- If the pork is not cooked through, continue grilling for a few more minutes until done.
Food Safety Advice:
- Make sure to soak bamboo skewers in water before grilling to prevent them from burning.
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. It is typically made with skewered meat that is marinated in a spicy sauce and grilled over an open flame.
Flavor Profiles:
- Spicy, sweet, savory, and tangy
Serving Suggestions:
- Serve hot with peanut sauce and cucumber salad for a refreshing contrast to the spicy pork.
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Region: Indonesian